Spinach and sun dried tomato egg cups are a quick and easy breakfast that you can take with you on the go. This recipe is more of a method instead of a set of hard and fast rules. Eggs are combined with vegetables, cheese and quinoa to create a hand held protein packed meal. You can easily substitute the sun dried tomatoes and spinach for the vegetable you have on hand. Also, feel free to add other protein such as chopped ham, turkey or breakfast sausage crumbles.
Gluten-Free Egg Cups
6 extra large eggs
3 tbsp ground flax seeds
1/4 cup goat cheese or feta cheese, crumbled
2 green onions finely sliced
2 tsp garlic, finely minced
1 cup quinoa, cooked
1 cup spinach, coarsely chopped
1/2 cup sun dried tomatoes, chopped
Salt and freshly ground pepper
Preheat oven to 350 degrees F
Fill a muffin tin with cupcake liners and spray generously with cooking spray.
In a large mixing bowl, whisk eggs until light and airy. Add ground flax, feta cheese, green onions, garlic salt, pepper and whisk to combine. Add quinoa, spinach, sun dried tomatoes and mix.
Fill each muffin with egg mixture 3/4 full.
Bake for 20 minutes, remove from the oven and let cool for about 10 minutes. Loosen the egg cups from the muffin tin by using a small spatula or butter knife.